Tutti Frutti Shortbread Cookies. Sweet glacé fruit adds festive, colourful, festive flair to buttery shortbread cookies. Perfect to leave for Santa on Christmas Eve.
These very festive looking cookies use so few ingredients to make such buttery flavorful cookies. They freeze well or can be treated as “bake-off” cookies, keeping the dough logs in the fridge for several days, slicing off as many as you need and baking them to serve fresh from the oven.
Nothing welcomes people to your home during the Holidays like the aroma of freshly baked cookies greeting them on their arrival.
People sometimes ask me if butter substitutes can be used for shortbread. The answer is no. As the old TV commercials used to say, “Only butter is butter.”
There is nothing that adequately can be substituted for the flavour of real dairy butter. That is especially true in very simple recipes like this one where only a few ingredients are used. Real butter flavour needs to shine through a good shortbread recipe of any kind.
Like this Tutti Frutti Shortbread Cookies recipe?
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If you liked this recipe you may also want to try our version of Scottish Shortbread. These are amazing when chocolate dipped too!
- 2 cups unsalted butter
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 4 cups flour
- 1/2 tsp salt
- 1 1/2 cups mixed glace fruit
Cream together the butter sugar and vanilla until very light and fluffy.
Gently fold in the flour and salt until the dry ingredients are almost completely incorporated.
Add the glace fruit and work into a soft dough.
Form the dough into two 1 1/2 inch wide logs.
Wrap the dough logs in plastic wrap and chill for a couple of hours. (Note: This dough will be fine in the fridge for several days if you want to bake off the cookies a few at a time as needed.)
Preheat oven to 350 degrees when ready to bake the cookies.
Using a very sharp knife, cut 1/4 inch slices of dough from the log and place 2 inches apart on a parchment lined baking sheet.
Bake for about 15-18 minutes until the bottom edges are noticeably golden brown.
Transfer to a wire rack to cool completely.
Store in an airtight container. These cookies also freeze very well.
You can also drizzle these with melted white chocolate if you like.
Total time does not reflect chilling time for the dough. Add a couple of extra hours or make the dough a day ahead of baking them.
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